A while back, Shutterbug Magazine featured a photographer we’ve been working with for a very long time: Fritz Liedtke of Fritz Photo. We were super happy for him, and additionally thrilled that the magazine chose a photo from one of our own clients, whose wedding was held at McMenamins Edgefield.
Here are a few more photos from this lovely Edgefield wedding that took place at Edgefield’s Blackberry Meadow and adjoining Hall. A full blog post about the wedding is on Fritz’s blog here. Enjoy!
Floral by Punch.
This is being written on Saturday night, and I am at the office doing my 2011 taxes. I just want everyone to share in my misery. Happily, there was one cheerful beam through the gloom of paperwork, and that was the super-nice Jax of Hungry Heart Cupcakes taking the time to stop by with a box of samples. It was really great to finally meet her and to hear about the fun and different service she is offering to wedding clients.
For one thing, Jax has a truck. A cupcake truck named Chomps. Just saying these words gets me pretty giddy. She will drive this truck to your location and be a cupcake fairy goddess of love, handing out cupcake treats to your wedding guests. She can also add on a freezer and ice cream novelties, so your guests can enjoy Bomb Pops, Dreamsicles, and Choco Tacos along with the cupcakey goodness.
Photo via Hungry Heart Cupcakes website.
(DISCLAIMERS: 1) I just ate two of the samples in quick succession, a Saigon Cinnamon cake with Horchata frosting, and the other one was a Dark Chocolate Cacao Nib cake with Dulce de Leche Sea Salt frosting. So maybe blame the giddy on the sugar. 2) She did provide these samples free of charge to me, but otherwise, I have not been compensated in any way for this blog mention. Happy, FTC? All right, let's continue…)
The other neat and different thing about Hungry Heart Cupcakes is their use of offbeat flavorings like cardamom and horchata in the cakes and frostings, as well as their daring flavor combos. A quick glance at the upcoming menu revealed flavors like bourbon apple, apricot brie, and even prosciutto melon. Jax says in a few weeks there will also be gluten-free versions. Can't wait!
Keep an eye on the blog in the coming weeks because I've been so busy assisting clients find their perfect wedding teams, and sometimes that means tasting a lot of cake, pie and cookies. I'll be sure to report my findings.